These healthy and tasty patties make great snacks for the lunch box – and for the grown-ups. 20m prep 45m cook 4 servings 17 Ingredients 1/2 cup medium grain brown rice 2 1/2 tbsp olive oil 3 spring onions, trimmed, finely chopped 2 garlic cloves, crushed 415g can red salmon, drained, skin and bones removed,…
These healthy and tasty patties make great snacks for the lunch box – and for the grown-ups.
20m prep
45m cook
4 servings
17 Ingredients
1/2 cup medium grain brown rice
2 1/2 tbsp olive oil
3 spring onions, trimmed, finely chopped
2 garlic cloves, crushed
415g can red salmon, drained, skin and bones removed, flaked
2 tbsp finely chopped fresh coriander leaves
1/2 cup low-fat grated cheddar
125g green beans, thinly sliced
2 tbsp wholemeal plain flour
1 egg, lightly beaten
1 tbsp kecap manis
2 carrots, cut into sticks
2 celery stalks, cut into sticks
250g cherry tomatoes
100g trimmed snow peas, to serve
Dipping sauce
1/2 cup plain low-fat Greek-style yoghurt
1 tbsp sweet chilli sauce
5 Method / Steps
Step 1
Cook rice following packet directions. Drain. Transfer to a large heatproof bowl.
Step 2
Heat 2 teaspoons of oil in a small non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 minutes or until onion has softened. Transfer onion mixture to rice. Cool completely.
Step 3
Add salmon, coriander, cheese, beans, flour, egg and kecap manis. Season with pepper. Mix well. Using 2 level tablespoons of mixture at a time, shape into patties. Place on a large baking tray lined with baking paper. Refrigerate for 30 minutes or until firm.
Step 4
Make the Dipping sauce: Combine yoghurt and sauce in a small bowl. Cover. Refrigerate.
Step 5
Heat remaining oil in a large non-stick frying pan over medium heat. Cook patties, in batches, for 2 minutes on each side or until golden. Serve patties with vegetables and dipping sauce.
